- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed rolling stainless steel food storage cart dirty. Discussed with operator routine cleaning of equipment and contact surfaces of kitchen. Recommend having cart pressure washed on a routine basis. This cart is stored in the same room where raw fish is prepared. This may be a source of cross contamination.
- General Comments that relate to this Inspection
Salad cold holding unit temps. recorded:Spring mix @ 39.1 F; chopped tomatoes @ 35.1 F; eggs @ 35.2 F; crab @ 30 F; shrimp @ 40.3 F; tuna @ 40 F; salmon @ 34 F; imitation crab @ 39 F and raw shrimp @ 39 F.Discussed with operator to provide service reports for maintenance of lobster tanks. Verification of maintenance and water quality of lobster tanks must be reviewed to ensure proper maintenance of lobster tank. It is important for operator to understand how system works and what the vendor provides in regards to safely cleaning and providing a proper clean water source for the live lobsters. Please provide this information for review on 05/07/15.
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5/3/2015 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed stainless steel shelves in dishroom with visible dust accumulation. Clean shelves to prevent dust from falling into clean equipment stored below. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed floors in dish room not smooth and easily cleanable. Floors observed holding standing water in low areas where epoxy is missing.
- General Comments that relate to this Inspection
Seafood walk in cooler checked OK and within regulations. Salmon temped at 28 F inside unit. Shell fish tags retained for 6 months. No ready to eat foods stored below raw protein foods.High temp dishwasher recorded with a 190 F final rinse temperature. Increase Quat sanitizer at sanitizer dispenser to accomodate heavy soil load in the kitchen. Fish is cut on a regular basis and Quat sanitizer observed low at sanitizer buckets. Do monitor levels of Quat sanitizer to be at levels between 200-400 ppm. Sushi rice is acidified and must be below the 4.5 pH range. Discussed with operator to have all sushi fish preparers including employees cutting sushi fish to wear gloves. Sushi fish is a ready to eat food.
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2/11/2014 | Routine Inspection 1st | 98 |
- [1] Thermometers provided and conspicuous
Observed missing thermometer at fish file cold holding unit. Please secure one thermometer at this cold holding unit. Observed missing thermometer at 1 door reach in unit where butter patties are stored. Butter patties temped @ 40.6 F. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] In-use food; ice dispensing utensils properly stored
Observed scoop stored improperly in flaked ice container and in bulk dry rice container. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed cutting boards in Oceano Kitchen in need of resurfacing. Please resurface cutting boards to be smooth and easily cleanable. Deep grooves and heavy staining on cutting boards are areas that are hard to cleand and sanitize. Do set up a routine schedule for cutting boards to be resurfaced.
- General Comments that relate to this Inspection
Cold holding units checked OK and recorded < 40 F. Cold holding temperatures recorded:Seafood side walk in @ 38 F; oysters @ 34 F; dairy box @ 38 F; tuna salad @ 38 F; sole between 34.5 -42 F; godzilla rolls @ 31.0; eel @ 31.0 F; lobster meat @ 29 F. calamari @ 27 F; mahi between 34.5 F - 42 F; and chicken @ 36 F. Shellfish tags present. Live lobster tanks stored on site and water filters maintained on site. Tanks observed clean and well maintained. Food properly stored and covered in walk in units. Observed good organization and units clean. No food observed cooking at time of inspection. Observed fingerling potatoes properly cooling in shallow pans at time of inspection in single layer. Quat sanitizer recorded @ 200 ppm. Reviewed with operator proper use of Quat sanitizer for food service equipment. All food service equipment must go through 3 step cleaning process. Quat sanitizer must be allowed to air dry. In use utensils cannot be stored in Quat sanitizer. Sushi knives can be wiped with Quat sanitizer but must be allowed to air dry before reuse. All in-use utensils must be washed; rinsed and sanitized at least once every four hours. Discussed with operator to store sushi knives in ice and water to minimize bacteria growth when preparing sushi. pH of sushi rice vinegar recorded at 4.2. Prepared sushi rice with recorded pH of 4.5. Reviewed with operator to test sushi rice daily after preparation to meet 4.2 pH standard to be held at room temperature. Anything above 4.2 pH; time must be recorded; documented and sushi rice to be discarded within 4 hours. Kitchen utilizes no bare hand contact to ready to eat foods. This policy must be consistent and followed by EVERY employee. Reviewed glove use policy. Employees must wash hands before putting on clean gloves. Please monitor employees for proper glove use and handwashing procedures.
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5/30/2013 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean shelves and walls in walk-in refrigeration #5; observed build-up of debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding fish all checked good; bay shrimp at 32F; mahi-mahi at 32F; sword fish at 33F; ahi at 34F; cooled clam chowder at 35F.Cooking temperature checked good; clam chowder cooking at 163F.All walk-in refrigeration units and freezers checked within regulation.Handsinks checked stocked and functional; handwashing procedures checked good.Shellfish tags on file for at least (90) days.
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4/4/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; (fish file unit); salmon at -16 degrees; salmon at 31 degrees; ahi at 25 degrees; catfish at 29 degrees; sword fish at 30 degrees; trout at 26 degrees.Cooking temperatures checked good; stock cooking at 164 degrees; clam chowder cooking at 163 degrees.Sushi rice pH checked at 3.7 (great)Walk-in refrigeration ambient temperatures well below 40 degrees; food products properly stored.Handsinks stocked with sanitary towels and soap; handwashing prodcedures checked good.Quatinary ammonia dispensing at 200-400ppm********please replace bulk food container lids; they are damaged and no longer cleanable***
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3/9/2011 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace refrigeration gaskets on fish file unit.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Rethermalization temperatures checked good; clam chowder observed rethermalizing at 168 degrees; bisk soup at 160 degrees.Shellfish tags remain on file for at least 90 days.Cold-holding checked good; steaks at 40 degrees; salmon at 19 degrees; sea bass at 21 degrees; abaconi at 23 degrees.Quatinary ammonia dispensing at 200-400ppm.Walk-in refrigeration#5 checked at 31 degrees; walk-in freezer checked at -3 degrees. All product rotation procedures checked good; food storage ok; date marking codes ok; and products labeled.High temperature dishwasher checked at 185 degrees on final rinse sanitization.Handsink stocked with sanitary towels and soap; handwashing procedures ok.
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5/7/2010 | Routine Inspection 1st | 99 |
- [1] Storage; handling of clean equipment / utensils
Please ensure all clean kitchen utensils remain free of food debris. (corrected immediately on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All shellfish tags remain on file for greater > then 90 days. Observed tags attached to some display boxes in walk-in unit.Fish file cold-holding drawers checked at 29-32 degrees.Most fresh fish products in walk-in refrigeration unit on ice. Walk-in#5 holding at 37 degrees; walk-in#4 holding at 39 degrees.Observed crab properly thawing under cold running water.All handsinks properly stocked with sanitary towels and soap.
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4/22/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.ALL SHELLFISH TAGS KEPT.GOOD COLD HOLDING TEMPS 32-43FTHAWING UNDER COLD RUNNING WATER.GOOD FOOD STORAGE.DISHWASHER GOOD.
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10/23/2008 | Routine Inspection 1st | 100 |
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